This Pumpkin Cobbler is a warm and cozy dessert that’s perfect for fall. With a creamy pumpkin filling and a tasty biscuit topping, it’s like a hug in a bowl!
Who doesn’t love dessert that smells like autumn? I always serve it warm with a scoop of ice cream. Trust me, it makes your taste buds dance! 🍂😊
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree is super convenient and has great flavor. If you want to use fresh pumpkin, roast it, scoop the flesh, and puree it until smooth.
Sugars: Using both granulated and brown sugar adds depth. If you’re looking for less sugar, try using coconut sugar or a sugar substitute like stevia. Just keep in mind it may alter the texture a bit.
Spices: The classic pumpkin spice trio (cinnamon, nutmeg, ginger) adds warmth. If you’re in a pinch, a store-bought pumpkin spice blend can work too!
Milk: Whole milk makes it rich, but you can substitute almond milk, oat milk, or any non-dairy option. Just ensure it’s unsweetened to keep the flavor balanced.
Pecans: These are optional but add a nice crunch. If you have nut allergies, feel free to skip them or replace them with toasted pumpkin seeds for a similar texture.
How Do I Get the Perfect Cobbler Texture?
Achieving that lovely cobbler texture requires some attention to how you layer your ingredients. The key is not to stir after pouring the batter over the melted butter—this allows the butter to create a deliciously crispy top as it bakes.
- Pour the melted butter first into the baking dish; make sure it’s evenly spread.
- Gently pour the batter on top without mixing. This way, the batter will rise and the butter will bubble up, creating that cobbler-like crust.
- Bake until you see a golden top and a toothpick comes out clean from the center.
Letting it cool a bit before serving will help it set up for easier slicing. Enjoy your cozy dessert!
Delicious Pumpkin Cobbler Recipe
Ingredients You’ll Need:
Main Ingredients:
- 1 can (15 oz) pumpkin puree
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1 cup packed light brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 2 large eggs
- 1 cup whole milk
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup chopped pecans (optional)
- Vanilla ice cream, for serving
How Much Time Will You Need?
This pumpkin cobbler takes about 15 minutes to prepare and 45 to 55 minutes to bake. You’ll have around 1 hour in total before it’s time to dig in. Plus, a few minutes to let it cool just right. Perfect for sharing with friends and family!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it heats up, grease a 9×13 inch baking dish with butter or cooking spray to make sure your cobbler doesn’t stick.
2. Mix the Pumpkin Base:
In a large mixing bowl, combine the pumpkin puree, granulated sugar, eggs, milk, and vanilla extract. Use a whisk or spoon to mix everything together until it’s nice and smooth. No lumps allowed!
3. Prepare the Dry Ingredients:
In another bowl, whisk together the flour, brown sugar, baking powder, salt, cinnamon, nutmeg, and ginger. Ensure everything is well combined to evenly distribute the spices.
4. Combine the Mixtures:
Now, gently add the dry ingredients into the pumpkin mixture. Stir just until combined—don’t over mix; a few lumps are okay!
5. Time for the Butter:
Pour the melted butter into the bottom of the prepared baking dish. No need to swirl it around; just let it sit there!
6. Pour the Batter:
Carefully pour the pumpkin batter over the melted butter. Don’t mix the two! The butter will rise during baking, creating that delightful cobbler texture we love.
7. Add the Pecans:
If you’re using pecans, sprinkle them evenly over the top of the batter for extra crunch and flavor.
8. Bake It Up:
Slide the baking dish into your preheated oven and bake uncovered for 45 to 55 minutes. You’ll know it’s ready when the top is golden brown and a toothpick inserted in the center comes out clean.
9. Cooling Time:
Once baked, remove the cobbler from the oven and allow it to cool slightly. This will help it set and make for easier serving.
10. Serve Warm:
When ready to enjoy, serve warm with a generous scoop of vanilla ice cream on top. For a final touch, sprinkle a little cinnamon. It’s delicious!
This pumpkin cobbler is a true fall delight, bursting with flavors that will make you feel right at home. Enjoy every warm, gooey bite! 🍂😊
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer using fresh pumpkin, you’ll need to roast it first to soften it, then scoop out the flesh and blend until smooth. About 2 cups of pureed fresh pumpkin is equivalent to one 15 oz can.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in the microwave or oven until heated through. Adding a fresh scoop of ice cream on top will bring it back to life!
What If I Don’t Have Pecans?
No problem at all! You can either leave them out completely or substitute with another nut, like walnuts, or even use a sprinkle of granola for some crunch. If nuts aren’t your thing, try adding some chocolate chips instead for a sweet touch!
Can I Make This Recipe Gluten-Free?
Yes, you can! Substitute the all-purpose flour with a 1:1 gluten-free flour blend, ensuring it contains xanthan gum for best results. The other ingredients should be gluten-free as well, making a tasty alternative for those with dietary restrictions.
